Easy Chocolate Cake with gluten-free and dairy-free options

Course Dessert

Cuisine British

Servings servings

This Easy Chocolate Cake recipe is rich and delicious, perfect for chocolate cravings and entertaining. It is quick to make and bake too.

Prep Time 15

Cook Time 25

1⅓ cups all purpose flour all purpose flour is also known as plain flour - or use an equal amount of gluten-free flour for the gluten-free version (approx. 190 grams)
½ teaspoon xanthan gum (only if using gluten-free flour) only if using gluten-free flour and optional even then
1 teaspoon baking powder
1 teaspoon baking soda baking soda is also known as bicarbonate of soda
3 tablespoons cocoa powder do not use drinking chocolate
2/3 cup caster sugar granulated sugar works well too
½ cup + 2 tablespoons sunflower oil any mild vegetable oil will work; I use mild olive oil sometimes
2 eggs, lightly beaten
½ cup + 2 tablespoons buttermilk or milk Substitute coconut milk or other plant based milk for the dairy-free version
2 tablespoons golden syrup

Preheat the oven to 325°F (165°C).
Grease and flour or line two 8 inch (20 cm) round cake tins or one deep 8 inch (20 cm) round cake tin or a 9 x 13 inch (22 x 33 cm) pan.
Sift the flour, baking powder, baking soda, cocoa and caster sugar into a large bowl.
Using a wooden spoon, make a well in the centre of the sifted ingredients.
Add the sunflower oil, lightly beaten eggs, milk and golden syrup into the well.
Mix well with the wooden spoon until you have a smooth batter.
Pour the batter into the pan(s).
Bake for 20 to 30 minutes or until the top of the cake(s) spring back when touched lightly. (If you are using two 8 inch round pans or the 9 x 13 inch pan, the cake takes less time to bake than the one deep 8 inch round cake tin.) A skewer or toothpick inserted in the centre of the cake should come out clean.

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